Lard roll is a great cold appetizer. It is convenient to take it to work, make a sandwich on weekdays or put it on a festive table (especially for strong alcoholic drinks). The roll is easy to prepare, does not require large financial costs, but is invariably tasty. Try it!
It is necessary
-
- 1 kg of lard;
- 200 g of dill and parsley;
- 1 onion;
- 1 head of garlic;
- 2 handfuls of onion skins
- ground black pepper and peas;
- Bay leaf;
- salt;
- water.
Instructions
Step 1
Take 1 kg of lard. It should be an almost rectangular piece with layers of meat. Rinse the bacon under cold running water. If there is dirt on the skin, carefully scrape them off with a knife and rinse the fat again.
Step 2
Put the bacon on the table with the sandpaper down, salt it over the entire surface.
Step 3
Pound black peppercorns in a mortar, sprinkle a layer of bacon on them.
Step 4
Rinse the greens well, chop finely and spread evenly on a piece of bacon.
Step 5
Roll the layer into a tight roll and wrap it with thick thread. You can wrap the roll in a piece of clean gauze.
Step 6
Rinse 2 handfuls of onion skins and place in a large saucepan. Put there 1 whole peeled large onion, 10 black peppercorns, bay leaf. Pour water into a saucepan, bring to a boil.
Step 7
Dip the roll into the boiling brine, cover the pan with a lid and bring its contents to a boil.
Step 8
Reduce heat, open the lid and cook the roll until cooked over low heat for 2-2.5 hours. Don't forget to salt the broth to taste.
Step 9
While cooking the roll, peel the garlic, chop it and mix with black pepper.
Step 10
Pull the finished roll out onto a wide flat dish, cool it slightly and rub with a mixture of garlic and pepper.
Step 11
Place the roll between two cutting boards, place the oppression on top and leave in this position until it cools completely in a cool place.
Step 12
Before serving, remove the threads from the pork roll, cut into slices and place on a plate. Serve with mustard, horseradish, adjika.
